Bakerita · by Rachel Conners★ 5.0 (1)
Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting
NUTRITION · PER SERVING—
CAL 24%·PRO 18%
CARBS 68G57% OF CAL
2G FIBER10G OTHER55G TOTAL SUGAR
FAT 22G41% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced pumpkin and carrot cupcakes topped with tangy cinnamon cream cheese frosting. Moist and flavorful with warm autumn spices. Perfect for fall celebrations and dessert occasions.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/4 cup vegetable oil
- 1/2 cup canned pumpkin puree
- 2 eggs
- 1 cup 4.25 oz all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 cup grated carrots
- 1/2 cup 1 stick unsalted butter (room temperature)
- 8 oz. cream cheese (room temperature)
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
At a glance
PER SERVING
CAL 24%·PRO 18%
CARBS 68G57% OF CAL
2G FIBER10G OTHER55G TOTAL SUGAR
FAT 22G41% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 193mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 53mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.